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Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated. If you plan to color your cake layers, add in the gel food coloring with the vanilla and oil.
This is a sophisticated vanilla cake, and I know you’re going to love it. Preheat oven to 165°C / 330°F. Grease and line 9 inch (22cm) round cake tin. In a medium bowl, combine the flour, baking powder and salt.
This Vanilla cake will work with the following cake pan sizes: 2 x 20cm / 8″ cake pan – my base recipe (I like the cake height, slightly tall), 30 minutes 3 x 20cm / 8″ cake pan – 21 minutes (if all one one shelf). Otherwise, put 2 on middle shelf and 1 pan on shelf underneath. Bake top 2 pans for 21 minutes, remove from oven.
While the cake layers bake and cool, make the vanilla buttercream frosting. Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed. Slowly add in 11 cups of powdered sugar, 1 cup at a time.
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